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- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 can (10 oz) red enchilada sauce - 1 can (10 oz) diced tomatoes with green chiles - 1 cup diced bell peppers (any color) - 1 small onion, chopped - 1 cup shredded cheddar cheese - 1 cup tortilla chips, crushed - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste I love using these main ingredients for the casserole. Each one adds great flavor. The cooked chicken gives protein and richness. Black beans add fiber and texture. Corn brings a sweet crunch. The enchilada sauce and diced tomatoes with chiles add spice and tang. Bell peppers and onion provide depth and color. Finally, cheese and tortilla chips create a delicious topping. - Slow cooker - Large mixing bowl - Spatula or spoon - Measuring spoons - Knife and cutting board Using the right tools makes cooking easier. A slow cooker is key for this dish. It helps blend all the flavors slowly. A mixing bowl is good for combining the ingredients well. A spatula or spoon helps layer the casserole neatly. A knife and cutting board are handy for chopping veggies. - Fresh cilantro - Sour cream - Additional tortilla chips Garnishes can make your dish shine. Fresh cilantro adds a pop of color and flavor. Sour cream gives a creamy contrast to the spice. Extra tortilla chips add more crunch on top. Feel free to mix and match these garnishes! {{ingredient_image_1}} Start by gathering your ingredients on the counter. In a large bowl, mix the shredded chicken, black beans, corn, and red enchilada sauce. Add the diced tomatoes, bell peppers, onion, cumin, chili powder, salt, and pepper. Stir well until everything is combined. This mixture holds all the great flavors you want in your casserole. Next, grab your crockpot. Place half of the crushed tortilla chips at the bottom. This layer gives a nice crunch to the dish. Pour half of the chicken mixture over the chips, spreading it out evenly. Then, add half of the shredded cheddar cheese on top. Repeat these layers with the remaining tortilla chips, chicken mix, and cheese. This stacking creates a tasty, hearty dish. Cover the crockpot with its lid. Set it to low and cook for 4 to 6 hours. This slow cooking helps all the flavors blend well. When the cheese is melted, your casserole is ready. Turn off the cooker and let it sit for 15 minutes before serving. This waiting time helps it set. If you like, sprinkle fresh cilantro on top for a colorful touch. Enjoy your meal with extra tortilla chips or sour cream on the side! When using a crockpot, layering is key. Start with thicker items on the bottom. This helps them cook evenly. Make sure to add enough liquid so your dish doesn’t dry out. For this casserole, the enchilada sauce and diced tomatoes provide moisture. Always check your lid. A tight seal keeps heat in and helps cook faster. To get that smooth, melted cheese, add it towards the end of cooking. In our recipe, we layer cheese on top. This helps it melt but keeps it from burning. If you're using a different cheese, note that some melt better than others. Cheddar is a great choice for flavor and texture. For this casserole, cook it on low for 4-6 hours. The exact time may depend on your crockpot. Some cook hotter than others. Always check if the mixture is heated through before serving. If you’re in a rush, cooking on high for 2-3 hours works too, but low gives better flavor. Pro Tips Use Rotisserie Chicken: For an even quicker meal, use store-bought rotisserie chicken to save time on cooking and shredding. Customize Your Veggies: Feel free to add or substitute with other vegetables like zucchini or spinach for added nutrition and flavor. Spice It Up: Adjust the level of spice by adding jalapeños or using hot enchilada sauce for a kick. Make it Ahead: Prepare the layers the night before and store them in the fridge. Just plug in your crockpot in the morning for a hassle-free dinner. {{image_2}} You can switch up the protein in this dish. Instead of chicken, try shredded beef or pork. You can also use ground turkey for a lighter option. For a fun twist, mix in some cooked chorizo. Each protein brings its own flavor, adding new layers to your casserole. If you want a meatless meal, you can easily make this dish vegetarian. Replace the chicken with more beans or lentils. You can also add extra veggies like zucchini or mushrooms. Using cheese and sour cream will keep it rich and satisfying. This way, everyone can enjoy a hearty meal. For those who love heat, there are many ways to spice things up. Add jalapeños or diced green chiles to the mix. You could also use spicy enchilada sauce instead of regular. A sprinkle of cayenne pepper boosts the heat too. Just keep tasting as you go to find your perfect level of spice! To keep your Crockpot Chicken Enchilada Casserole fresh, use airtight containers. Cool the casserole to room temperature before storing. This helps prevent moisture buildup. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When you’re ready to eat leftovers, heat them gently. You can use the microwave or the oven. For the microwave, place a portion in a bowl and cover it. Heat it for one to two minutes. Stir halfway to ensure even warmth. In the oven, preheat to 350°F. Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20 minutes or until warmed through. If you freeze the casserole, it can last up to three months. Cut the casserole into portions before freezing. Wrap each piece in plastic wrap and then in foil. This extra layer helps prevent freezer burn. To thaw, place it in the fridge overnight before reheating. Enjoy your tasty meal later with ease! Yes, you can use raw chicken in the crockpot. Just make sure to cook it a bit longer. Raw chicken needs about 6-8 hours on low. This way, it cooks fully and becomes tender. However, I recommend using cooked chicken for faster results and a safer dish. To make the casserole creamier, add cream cheese or sour cream. You can mix in 4 ounces of cream cheese into the chicken mixture. This will give it a rich taste and smooth texture. Another option is to top it with sour cream before serving. Both choices add great flavor! Crockpot Chicken Enchilada Casserole goes well with many sides. Here are some great options: - Mexican rice: Fluffy rice adds a nice touch. - Refried beans: Creamy beans add protein and flavor. - Guacamole: Fresh guacamole brings cool creaminess. - Corn salad: A fresh corn salad adds crunch and color. These sides will make your meal even more delicious! This crockpot chicken enchilada casserole is simple and fun to make. We covered the key ingredients, cooking steps, and tips for the perfect dish. You can even try new proteins or go vegetarian for a twist. Remember to store leftovers properly and reheat them well. Enjoying this meal is easy and satisfying. With these tips, you can be a cooking pro in no time. So go ahead, gather your ingredients, and get cooking!

Crockpot Chicken Enchilada Casserole

A delicious and easy-to-make chicken enchilada casserole cooked in a crockpot.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup diced bell peppers (any color)
  • 1 small onion, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions
 

  • In a large mixing bowl, combine the shredded chicken, black beans, corn, red enchilada sauce, diced tomatoes, bell peppers, onion, cumin, chili powder, salt, and pepper. Mix thoroughly until well combined.
  • Layer half of the crushed tortilla chips at the bottom of the crockpot to form a crunch base.
  • Pour half of the chicken mixture over the tortilla chips, spreading it evenly.
  • Sprinkle half of the shredded cheddar cheese over the chicken mixture.
  • Repeat the layers by adding the remaining crushed tortilla chips, followed by the rest of the chicken mixture, and then top with the remaining cheddar cheese.
  • Cover the crockpot and cook on low for 4-6 hours or until the cheese is melted and the mixture is heated through.
  • Once done, turn off the slow cooker and let it sit for 15 minutes before serving.
  • Garnish with fresh cilantro if desired, and serve with additional tortilla chips or sour cream on the side.

Notes

Garnish with fresh cilantro and serve with additional tortilla chips or sour cream.
Keyword casserole, chicken, crockpot, enchilada